15-Minute Lemon Butter Pasta
This bright and zesty Lemon Butter Pasta is the ultimate solution for busy weeknights, offering a restaurant-quality meal in just 15 minutes. By emulsifying high-quality butter with fresh lemon zest, juice, and starchy pasta water, you create a silky, glossy sauce that perfectly coats al dente noodles. It is a light, elegant, and vegetarian-friendly dish that relies on simple pantry staples to deliver bold, refreshing flavors that awaken the palate without the heaviness of cream-based sauces.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
12 oz spaghetti or linguine
4 tbsp unsalted butter
1 large lemon (zested and juiced)
1/2 cup Parmesan cheese, freshly grated
1 tsp black pepper, freshly cracked
Salt for boiling water
Instructions
Boil a large pot of salted water and cook pasta until just before al dente.
Reserve one cup of the starchy pasta water, then drain the noodles.
Melt the butter in a large skillet over medium heat until it begins to foam.
Add the lemon zest and freshly cracked black pepper to the butter.
Whisk in one-quarter cup of the reserved pasta water to start the emulsification.
Toss the drained pasta directly into the skillet with the lemon butter mixture.
Sprinkle the freshly grated Parmesan cheese over the noodles while tossing constantly.
Adjust the sauce consistency by adding more reserved pasta water if needed.
Notes
Use high-quality European butter for a richer flavor profile.
Always grate your Parmesan cheese from a block for better melting consistency.
Add more lemon juice at the end if you prefer a sharper, more acidic bite.
This dish is best served immediately while the sauce is still glossy and emulsified.
Find it online: https://albertrecipes.com/15-minute-lemon-butter-pasta-2/